In a large saucepot, add a tablespoon of canola oil and sauté beef over medium heat until brown. Next, add carrots, onions, celery and garlic to your pan. Cook for another five minutes then pour red wine into the pot to deglaze the pan. Add thyme, salt, pepper, beef stock and steak sauce to the meat. Continue to simmer uncovered, stirring frequently for one hour or until tender. When the stew is saucy and delicious, add English peas and remove from heat.

Refrigerate the beef mixture until cool. Grease individual pie plates and line the bottoms with puff pastry, approximately 8x4 inches each. Fill with the beef stew mix and top each with a small amount of cheddar cheese.

In a small bowl, whisk together an egg with a dash of water to create an egg wash. Brush the egg wash across the rim of your pies. Attach the top piece of pastry to the egg washed rim and pinch down to seal the edges. Carefully make holes in the pastry top to let the filling breathe. Brush the egg wash across the whole top of each pie for a delicious shiny puff pastry finish. Put individual pie tins on a baking sheet and place into a 350°F preheated oven. Cook for 25 minutes or until golden brown.